Vegetables, Corn Congee with Scallops

Name: Vegetables, Corn Congee with Scallops
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 80g Rice; 50g corn; 40g Chinese cabbage; 50g Scallops; 3g salt; a little oil

by Autumn is a fairy tale

4.6 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

3

Congee for breakfast is the most nourishing for the stomach. The light and delicious green vegetable corn scallop porridge is a good breakfast choice!

Ingredients

Vegetables, Corn Congee with Scallops

1. The rice is washed and soaked in water for 20 minutes and then salted with an appropriate amount of oil for 10 minutes

2. Wash the scallops in clean water, soak them in water, and tear them into silk as much as possible

3. Rice in a pot

4. After the water is boiled again, put the scallops

5. After boiling for about 20 minutes, turn off the heat, and use the remaining temperature to simmer for 20 minutes. After the high heat boils, the rice grains will quickly become soft.